The modification of wheat gluten and its application in flour.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-26 DOI:10.1002/jsfa.70150

Yongling Song, Siqi Ren, Yuanyuan Hou, Jia Li, Zhi Xu

{"title":"The modification of wheat gluten and its application in flour.","authors":"Yongling Song, Siqi Ren, Yuanyuan Hou, Jia Li, Zhi Xu","doi":"10.1002/jsfa.70150","DOIUrl":null,"url":null,"abstract":"Background: Wheat gluten is a low-cost, high-quality plant protein. However, it has poor solubility, and how to apply it in food should be explored. Ultra-high-pressure (UHP) technology is one of the most popular non-thermal food processing technologies. UHP, as a physical modification method, possesses great potential in food processing. In this experiment, the wheat gluten was modified by UHP to enhance its solubility. Additionally, single-factor and response surface methods were adopted to optimize the UHP modification process of wheat gluten. Moreover, the influence of modified wheat gluten on the quality of flour products was investigated.Results: The optimal solubility of wheat gluten was 0.651 mg mL-1 when the treatment time was 13 min, the pressure was 398 MPa, and the temperature was 19 °C. With increasing proportion of wheat gluten (0-50 g kg-1), the wet gluten content, farinograph index, tensile energy, and noodle water absorption of the samples were considerably improved. Meanwhile, the effect of adding modified wheat gluten at the same ratio was more significant.Conclusion: Based on the changes in various indicators, the research results indicate that the modified wheat gluten improved the quality and taste of flour products in comparison to the unmodified wheat gluten. The quality of the noodles was best when the proportion of modified wheat gluten added was 20 g kg-1. This study provides an effective reference for the flour products industry to achieve efficient and green quality upgrading. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70150","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Wheat gluten is a low-cost, high-quality plant protein. However, it has poor solubility, and how to apply it in food should be explored. Ultra-high-pressure (UHP) technology is one of the most popular non-thermal food processing technologies. UHP, as a physical modification method, possesses great potential in food processing. In this experiment, the wheat gluten was modified by UHP to enhance its solubility. Additionally, single-factor and response surface methods were adopted to optimize the UHP modification process of wheat gluten. Moreover, the influence of modified wheat gluten on the quality of flour products was investigated.

Results: The optimal solubility of wheat gluten was 0.651 mg mL^-1 when the treatment time was 13 min, the pressure was 398 MPa, and the temperature was 19 °C. With increasing proportion of wheat gluten (0-50 g kg^-1), the wet gluten content, farinograph index, tensile energy, and noodle water absorption of the samples were considerably improved. Meanwhile, the effect of adding modified wheat gluten at the same ratio was more significant.

Conclusion: Based on the changes in various indicators, the research results indicate that the modified wheat gluten improved the quality and taste of flour products in comparison to the unmodified wheat gluten. The quality of the noodles was best when the proportion of modified wheat gluten added was 20 g kg^-1. This study provides an effective reference for the flour products industry to achieve efficient and green quality upgrading. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

小麦面筋的改性及其在面粉中的应用。

背景：小麦面筋是一种低成本、高品质的植物蛋白。但其溶解度较差，如何在食品中应用有待探索。超高压（UHP）技术是目前最流行的非热食品加工技术之一。超高压作为一种物理改性方法，在食品加工中具有很大的应用潜力。本实验采用超高效液相色谱法对小麦面筋进行改性，提高其溶解度。此外，采用单因素法和响应面法对小麦面筋的超高压改性工艺进行了优化。此外，还研究了改性小麦面筋对面制品质量的影响。结果：当处理时间为13 min，压力为398 MPa，温度为19℃时，小麦面筋的最佳溶解度为0.651 mg mL-1。随着小麦面筋添加量的增加（0 ~ 50 g kg-1），样品的湿面筋含量、粉谱指数、拉伸能和面条吸水率均有显著提高。同时，以相同比例添加改性小麦面筋的效果更为显著。结论：根据各项指标的变化，研究结果表明，与未改性的小麦面筋相比，改性小麦面筋改善了面制品的品质和口感。改性小麦面筋添加比例为20 g kg-1时，面条品质最佳。本研究为面制品行业实现高效、绿色的品质升级提供了有效参考。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.